Simply can’t let go of summer? Light up your BBQ and get grillin’ with these juicy Thai Turkey Burgers! They couldn’t be easier to make, and they are filled with such awesome Asian flavors. The secret ingredient is the Thai mixture with fresh cilantro and mint, shallots, ginger, carrots, and spicy jalapeño peppers. Fold it into your ground turkey to make the juiciest of burgers. Then top it all off with a slightly spicy aioli sauce and lots of other yummy toppings that will make the perfect burger bite! Of course, you need a cold brewsky to go with. It’s football season after all!

Juicy Thai Turkey Burgers are what’s cookin’ on the grill for your next football party!

The turkey burger’s flavor is in the Thai mixture with fresh cilantro, mint, shallots, ginger, carrots, and spicy jalapeño peppers.

Place the ground turkey in a large mixing bowl and set aside. In a small food processor add the cilantro, mint, shallots, ginger, carrots, jalapeño pepper, fish sauce, and a pinch of ground pepper. Pulse until very finely chopped. Add the mixture to the mixing bowl and knead the mixture into the turkey until thoroughly combined. Form burger patties and place on a cookie sheet. Sprinkle patties with extra ground pepper.

To make the aioli: Add the mayonnaise, sambal oelek, and lime juice into a small mixing bowl and whisk until well-combined. Set aside.

Heat a grill over medium-high heat and grill the burgers until just cooked through, about 10 minutes, turning once.

To assemble: Place a large dollop of aioli sauce on top of the burger, then top with lettuce, jalapeño peppers, slices of avocado, and red onions. Serve with chips or your favorite salad!

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I finally succumbed to the latest craze… the upgraded pressure cooker(a.k.a. the Instant Pot)! I dragged my dusty, old pressure cooker out of the very back of my kitchen cabinet to compare the two. Wow, what a difference! Isn’t technology grand? My mom introduced me to the pressure cooker eons ago! I think I made one dish in it over the past several decades. But now, whole new ball game! This Asian turkey meatball recipe was so fast and delicious — and the family was raving! It’s a cinch to prepare and loaded with flavor with both sweet and spicy elements. Plop the meatballs on top of some steamed white or brown rice, drizzle extra sauce on top, and enjoy! This will not be my only dish in my new pressure cooker, rest assured!

For the sauce: In a small mixing bowl, whisk together the all of the sauce ingredients until thoroughly combined.

Heat the pressure cooker on the sauté or browning mode. Add the canola oil and, in batches, add the meatballs one-by-one in a single layer to brown. Brown all sides and push aside the browned meatballs to make room for the next batch. Once meatballs are browned, cover them completely with the sauce. Cover and lock the lid, and cook on high pressure for 10 minutes.

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This recipe was inspired by Giada De Laurentiis, one of my food heroes on Food Network. I started making this awesome dish a few years ago. Most Thai restaurants serve this as a starter, called “larb,” but I find that it’s super healthy as a main dish also — think lettuce wraps from Cheesecake Factory, only way better! These babies are full of flavor and make great leftovers. Aromatic mint is the key ingredient here. You can also substitute the turkey for pork or beef. I prefer ground turkey or chicken to keep it low-cal. Forever watching my girlish figure!

Make the dressing: In a small bowl, whisk together the lime juice, lemon juice, fish sauce, soy sauce, and honey. Set aside.

For the filling: In a large skillet or wok, heat the oil over medium heat. Add the onion, shallots, lemongrass, chile pepper, and water chestnuts. Cook about 5 minutes until fragrant. Add the ground turkey, breaking it up with the back of a wooden spoon or spatula. Cook until the meat and vegetables are cooked through, about 5 minutes. Add the dressing to the pan and cook 2 minutes. Remove from the heat and stir in the mint and basil. Season with salt and pepper if needed.

Forming a cup with the lettuce leaves, place a spoonful of the turkey mixture into a lettuce cup and top with chopped peanuts and extra basil. Squeeze lime juice over lettuce cups. Serve with sticky rice, if desired.